SC - cheese
Olwen the Odd
olwentheodd at hotmail.com
Mon Sep 25 09:54:19 PDT 2000
In answer to the press question, the answer is yes. Actually, we have one
REAL cheese wheel press and we use a book press, modified, and we have made
from sheet metal a press we weight down with bricks. I have used plastic
before, but I don't like it. I suppose the patrolium in it gives a funky
taste. I have a very sensitive palate anyway - happened after I stopped
smoking years ago.
olwen
>From: Stefan li Rous <stefan at texas.net>
>Reply-To: sca-cooks at ansteorra.org
>To: SCA-Cooks maillist <SCA-Cooks at ansteorra.org>
>Subject: Re: SC - cheese
>Date: Sat, 23 Sep 2000 18:02:59 -0500
>
>Olwen said:
> > After you make the cheese you line the press with cheesecloth and fill
>it
> > up. The press has liquid escape holes. Depending on the type of press
>you
> > have, you may needs to adjust the pressure as more liquid escapes.
> > Eventually, depending on the cheese type, you take it out of the press
>and
> > let it age. Some you wax, some you don't.
> >
> > We have made some really really good tasting cheese that did not turn
>out to
> > be swiss and was really ugly. We couldn't stop eating it. We are
>hoping to
> > find the error of our ways again...
>
>But what do you use for a cheese press? Do you use one that your purchased
>commercially? Did you make it yourself? I'm imagining something with
>a large screw thread pressing a disc in a bucket. Or did you simply
>use a drilled plastic bucket, a circle of plywood or plastic and a
>bunch of wieghts? Would the latter work?
>
>--
>Lord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
>Mark S. Harris Austin, Texas stefan at texas.net
>**** See Stefan's Florilegium files at: http://www.florilegium.org ****
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